d i n i n g
Grayton Seafood Company b y L i e s e l S c h m i d t
W hen Grayton Seafood Company first opened its doors to 30-A in summer 2015, owner Kenny Griner had a plan to present fresh, locally caught seafood in a restaurant driven to return to simpler times: before the development of Seaside when there was little besides long stretches of untouched beach and paved roads were nowhere to be found. “I wanted to create an old-school atmosphere,” explains Griner, who also owned the highly successful Chet’s Seafood Restaurant in Pensacola before shifting his focus to 30-A. That old-school atmosphere pairs well with the cuisine with its New Orleans inspired flavor, which is most decidedly present in dishes like the Fried Green Tomatoes topped with their signature Shrimp Remoulade sauce; Crab Cake Eggs Benedict served with Cajun-spiced poached eggs; a Sunday Brunch feature; and their famous crawfish boils in the spring. “New Orleans has always been like a second home, and it’s hard not to be influenced by the culture and some of the best food in the world.” says Griner. Griner went on to bring on partner Tabitha Miller in 2018. Seeing how the restaurant has prospered over the past four years, it’s clear that their vision has been brought to life in the best way. Their dedication to Gulf- to-table, scratch made coastal fare with that NOLA flair is something that their guests connect to, as is the warm reception they receive. “One of the things that people love most about this place is Tabitha, and whether you’re coming to eat with us for the first time or the hundredth, everyone’s a local here and greeted with a genuine welcome — and probably a Tabitha hug!” notes Griner with a wide smile. Supported by what Miller and Griner consider to be an “awesome, dedicated, professional, and fun staff,” Grayton Seafood delivers beyond expectation, tempting diners with signature dishes that take full advantage of all that the local waters have to offer. Still, even the most beautiful product is nothing if not entrusted to the proper hands, and it takes only one bite to confirm that Miller and Griner have indeed found the perfect person to man the pans and drive the kitchen. Keeping the dishes on point, new teammate Chef Shelley Thomas brings her culinary prowess in each plate she creates, showcasing the skills and techniques she learned at Culinary Arts at Johnson & Wales University of Denver with every component she adds, every flavor profile she highlights. And some might say that her
studies in English and Art History at Birmingham could be considered as a proving point for her level of creativity, some- thing that truly serves as an asset to her role as executive chef. A stickler for making everything from scratch using only the very best locally caught seafood, the freshest produce, and the finest meats, Chef Shelley
Fried Crab Claws
Creole Linguini
Idyll Hounds, Grayton Beer, and Oyster City Brewing Co. served on tap. “It’s all part of creating that laid back, old-school atmosphere where people can relax and just enjoy the food, the drinks, and the company,” Griner contends. With all that they have to offer, it’s little wonder that Grayton Seafood Company has people on the hook and ready to be reeled in.
has diners lining up for such favorites as the Pan Seared Crab Cakes: an abundance of crabmeat perfectly encased in a golden crust and served on a bed of fluffy, aromatic garlic mashed potatoes served with sautéed vegetables and drizzled with a lemon butter cream sauce. Featuring plump, sautéed shrimp and crawfish with bell peppers and onions in a creamy Alfredo sauce, the Creole Linguini is a new twist on the traditional Italian dish, serving up flavors reminiscent of the Bayou in each bite. Bringing even more of the heat, the Seafood Gumbo is a bowl full of soul that keeps guests coming back for more; and the Fresh Local Catch is always a chart topper worth tasting. “What we do here and what we create in the kitchen is a lot of work, but we’re proud of the level of quality we achieve in doing that,” says Miller, who, by all accounts, is the heart and soul of the restaurant. Naturally, the plates they serve need the perfect pairing. The restaurant also features a wide range of excellent wines, champagnes, beers, and local brews from
Chef Shelly Thomas
Grayton Seafood Company is located at 50 Uptown Grayton Circle #1, Santa Rosa Beach, Florida 32459. For more information about hours and the menu, visit www.graytonseafood. com or call (850) 213-3683.
3 0 | T H E T H I R T Y- A R E V I E W | J A N U A R Y / F E B R U A R Y 2 0 2 0
Made with FlippingBook - professional solution for displaying marketing and sales documents online